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Welcome to What’s Cooking with Paula Deen! Spend a little time with Paula as she talks to her fans, makes some great dishes, helps with cooking problems, and gives some useful tips on how to make cooking easier and a whole lot more fun!
Paula's talkin' about the first dish she cooked, the first dish she burned, and her most famous dishes—then she's showin' y'all how to make one of 'em on this week's What's Cooking with Paula Deen!
For more healthy recipes, visit http://pauladeen.com
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0:00
welcome to what's cooking with Paula
0:02
Deen spend a little time with Paula as
0:04
she talks to her fans make some great
0:06
dishes
0:07
helps with cooking problems and she even
0:09
gives some useful tips on how to make
0:11
cooking easier and a whole lot more fun
0:13
join us each week for what's cooking
0:16
with Paula Deen if you have any
0:18
questions or would like to talk to Paula
0:20
please send an email to podcast at Paula
0:23
Deen comm now let's join Paula and see
0:27
what's cooking today hey y'all welcome
0:31
to what's cooking with Paula Deen today
0:33
it's it's a day that I'm gonna take some
0:36
questions and answers okay
0:42
hi I'm Pam and I flew all the way from
0:45
Washington state to see you today is my
0:49
birthday
0:50
and I just want to say hi and can you be
0:56
my friend Pam
1:00
I remember Pam Pam was on this trip
1:03
right by herself she came all the way
1:05
from Washington State and I wound up
1:10
vishton with her maybe a little bit too
1:13
long because it kind of slowed down the
1:15
line but this this this woman just I
1:22
don't know she just got to my heart
1:24
cause like I said I hear a lot of things
1:27
that people whisper in my ear that they
1:29
might not tell their neighbors or family
1:35
members so my heart really goes out to
1:41
just some of the things but yes ma'am
1:44
I'm your friend girl your girlfriend
1:48
girl hey my name is Sydney I'm actually
1:53
here in Savannah for a vacation I was
1:55
actually wondering what was the very
1:57
first dish you you know cook that became
2:00
so famous or what's your favorite one
2:03
sunny her name was sunny
2:05
that's a pretty name I've never heard it
2:07
before but I tell you what I Sony I
2:12
could not borrow water when I married
2:14
but I married at 18 which I don't
2:18
recommend but back in the 60s you know
2:21
that's kind of what girls did I think I
2:23
think Cindy what what really put us on
2:26
the map was my fried chicken and our
2:28
biscuits and our ho cakes and my grandma
2:32
taught me how to fry chicken but I don't
2:34
fry it nearly like she used to she used
2:37
to do her is kind of like the kernel you
2:41
know she put it in a cast-iron pot you
2:44
know and a little grease and then she
2:47
put the lid on it and she'd kind of
2:49
steam her chicken so it was soft and I
2:52
like crunchy chicken and that's the way
2:53
my mother did it so
2:56
Oh over the years we developed what we
2:59
thought was the perfect recipe and style
3:04
for frying chicken so my fried chicken
3:08
is really evolved over the years
3:10
so I remember the first thing I made
3:14
actually while I tried to make tea and I
3:17
burned that and um I think my first dish
3:21
that I tackle was spaghetti but I don't
3:25
think I cooked anything when I first
3:29
started cooking that is famous now
3:33
because I had to practice in practice I
3:37
think you know the more you do it the
3:38
better you get at it but I'll tell you
3:41
what one of the most popular dishes is
3:43
my baked spaghetti and this much how I
3:47
fixed it years ago but it's it's
3:52
different from that very first out of
3:55
spaghetti I made thanks for the question
3:58
to you the space that you live in really
4:03
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4:06
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4:09
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4:11
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noble.com slash Paula that Smith &
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noble.com slash Paula or call one eight
4:47
hundred six five nine 3300 that's one
4:52
eight hundred six five nine 3300 in the
4:58
south there's a saying and as she danced
5:00
with
5:01
at Runyon the one that brung us is
5:02
chicken I probably owe besides my mother
5:05
the the greatest amount of gratitude to
5:08
the chicken but I think what makes my
5:10
mom's the best is the fact that moms
5:12
make the best everything you know I like
5:14
to take my chicken out and let it sit on
5:17
the counter for about 45 minutes to an
5:19
hour I like to kind of bring it down to
5:21
room temperature because when we add it
5:24
to our hot oil if it's ice-cold it's
5:27
gonna drop that temperature and that
5:29
could really give you soggy chicken so
5:32
just remember that tip I'm not doing
5:34
that today because I'm a little short on
5:36
time but you'll find that that will
5:38
really give you a nicer fried chicken if
5:42
you'll do that so grandma always taught
5:46
me I've said it a hundred times when I
5:50
was having chicken for dinner pollen
5:52
season your chicken that morning honey
5:55
put it in the refrigerator so it can
5:57
just drink up all those seasonings that
6:00
you put on it and you know I have found
6:02
today I really have to go out and hunt
6:06
very very hard to find a two or
6:09
two-and-a-half pound chicken they're
6:12
feeding them something that causes those
6:15
chickens to get so big so quick and a
6:19
small chicken to this day is still the
6:22
best my mother always said Paula don't
6:25
go bigger than a two and a half pound
6:27
chicken that's a tall order for today
6:29
but these breasts are so big look
6:32
they're the size of my face that's a
6:36
breast so I think that I'm gonna cut
6:39
this breast in two which will work just
6:45
fine for me because a lot of people like
6:48
just the white meat so that'll give me
6:51
like four breasts instead of two so
6:53
that'll work out great
6:55
and I always like the white made I would
6:58
get the breast my father would get the
6:59
breast and my brother we get a chicken
7:01
leg or something or a chicken wing and
7:04
so it was uh it was a momentous day for
7:07
my father when he had to learn to eat
7:09
dark meat because my brother had found
7:12
out about the chicken breast and it was
7:13
only
7:14
on fryer so I would get one my brother
7:15
would get one and then daddy would get
7:17
skinnier because he would get a chicken
7:19
leg or a chicken Wayne years ago when I
7:21
was in my very first little restaurant
7:23
and it was called the lady back then and
7:28
we did taste test after taste test and
7:31
this thing to be everybody's favorite
7:34
I've got three eggs three beaten eggs a
7:39
little water and now I'm gonna add a cup
7:42
of my hot sauce and I know right now
7:45
you're probably saying whoa oh that's
7:48
gonna be so hot we can't eat it but it's
7:51
really not you don't have any of the
7:53
heat but just the flavor that's all
7:57
you're gonna have so we're gonna dunk
8:04
our chicken and I really like if I have
8:07
time y'all I like to go ahead and put
8:10
this in the refrigerator and let this
8:13
sit for a couple of hours you know and
8:17
it's funny my grandmother taught me so
8:19
much along the way I mean really
8:22
basically three quarters of what I know
8:24
about the kitchen but I don't fry my
8:27
chicken like my grandmother did that's
8:29
strange
8:30
I remember her chicken like it was
8:32
yesterday because it's the best and she
8:36
would do it see my mouth just water and
8:38
while I'm talking about it and she would
8:39
do it old-school southern style on a
8:42
cast-iron skillet you know it's like
8:44
Sunday morning and fried chick and it's
8:46
like these these smells bringing about
8:49
fried green tomatoes my mom would do now
8:51
you can see the way I'm placing it in my
8:53
skillet y'all I'm turning the legs in
8:56
opposite direction you're cut your smell
9:00
your sight and look at this beautiful
9:02
chicken
9:03
and people will say Paula what makes
9:05
your chicken so good it touches there it
9:09
gets everything have you ever been in
9:11
your kitchen and frying something and it
9:14
was quiet and it was peaceful hear that
9:17
sound
9:21
what if it reminds you of well I can
9:26
tell you what it reminds me of it
9:28
reminds me of the love that my mother
9:32
and my grandmother and my aunt had for
9:34
the wonderful art of cooking the love
9:38
among our family for each other in fact
9:43
the love of my grandmother had for her
9:45
customers that came into her restaurant
9:48
at Riverbend when I was a small child
9:53
takes me back to those safe years you
9:56
know what I mean when your feet will
9:58
under your mother's table and your
10:00
daddy's table and your grandmother and
10:02
granddaddy's table when you knew nothing
10:05
could hurt you because they were gonna
10:07
protect you and keep you safe you didn't
10:09
have a worry in this world except what
10:12
was young next you swimsuits gonna look
10:14
like
10:19
I like my cast-iron pan to be full of
10:28
chicken it's so hard to kiss just cook
10:31
two or three pieces y'all you you just
10:34
can't get it regulated so you know don't
10:39
worry about there's only two of you go
10:41
ahead and fry that whole chicken because
10:44
I'm here to tell you honey
10:46
makes the best chicken salad you've ever
10:48
seen just pull off that crust take that
10:51
meat off the bone in that season it's
10:53
already there add some celery and onions
10:56
and mayonnaise balled egg and you at the
11:00
finish line you know most of your
11:05
grandmother's and grandfathers will have
11:08
cast iron well whatever you do don't
11:10
throw it out
11:11
scrub it good with just hot water and
11:14
then grease it up and you can put it in
11:17
a paper sack and throw it in the closet
11:19
and let that cast iron drink back up
11:22
that grease don't use all use a solid
11:25
shortening or you can coat it with your
11:29
solid shortening put it in the oven just
11:32
leave it in there and every time you're
11:34
in your kitchen peddling turn your oven
11:36
on and just let that shortening bake
11:39
into it and once again you'll have a
11:42
great season span and this round of
11:46
chicken is about to get ready y'all
11:48
[Music]
11:51
Mama's Fried Chicken is that perfect
11:54
blend of crunchy yet succulent and juicy
11:58
and moist and delicious and it's just
12:02
hot and crunchy and it's my
12:04
grandmother's chicken and it's my days
12:06
in the trailer and it's the times with
12:08
my father eating a chicken leg and
12:10
Albany
12:11
I mean fried chicken is one of those
12:14
things that it's such an important part
12:17
of the southern table it's really the
12:20
main attraction the smell the aroma just
12:23
takes me back and
12:25
and it's a flavor that's affected not
12:29
only my family but a lot of people we've
12:32
shared a lot of Tears over fried chicken
12:34
at our restaurant is already looking
12:40
really really good and this is something
12:48
else that we do at the restaurant we
12:49
take our our our tone and we'll go right
12:55
down the side of each side of that bone
12:58
to open that chicken up to make sure it
13:03
gets good and done and you'll want to do
13:06
that not on the skin side but on the
13:11
skinless side see that see what I'm
13:16
doing the water from the chicken is
13:20
coming out and causing that fryer
13:22
there's just sizzle
13:23
[Music]
13:28
so we are almost there kitty I think
13:35
it's done I'd say it's been in there a
13:38
good 14 minutes and but I'm just don't
13:45
let this cook and I kind of got a mess
13:47
here y'all so I'm gonna be cleaning this
13:50
up and then I think that needs to try oh
13:55
my settle lis ups what you think see if
13:58
my lips fit that leg
14:01
[Music]
14:04
so you know I told you a minute ago I
14:07
think it's time to see if my lips fit
14:10
this leg so Dec I'm good y'all mmm
14:35
brings back so many memories you know I
14:39
I remember that first wind steeped in
14:45
our first little restaurant it was
14:47
located in the Best Western the boys
14:51
kept saying we need to do a buffet mama
14:53
we need to do a buffet so I said okay
14:56
we'll try it we'll do
14:57
hump date by faith on wings deuce we
15:01
didn't have enough seats there was so
15:05
many folks there and they were there for
15:08
this the one way that I knew that I
15:16
could show my family I loved him was to
15:20
fry them some chicken and my mom would
15:24
just make it so good you know I never
15:28
knew growing up when it came time to eat
15:32
that we didn't have a lot of money there
15:35
might have been other times but know
15:36
when it was time to sit down at the
15:38
table
15:38
we were always rich when we sat down to
15:41
eat and all these years later it still
15:48
reminds me
15:51
of the way I showed my love for him
15:54
might not combine the newest toy but I
15:57
could fry him some chicken yum yum yum I
16:08
need to piece the white bread and some
16:11
hot sauce
16:16
well that's it y'all it's been a
16:20
wonderful fun day to be in my kitchen
16:22
with my friends I thank y'all so much
16:27
for staying with me and hanging in there
16:31
with me while I got caught up on some
16:34
cooking and I hope y'all have a
16:36
wonderful day and you know I always
16:38
seems your loving best dishes till we
16:42
meet again
16:43
[Music]
16:52
join us each week for what's cooking
16:54
with Paula Deen spend a little time with
16:57
Paula as she talks to her fans make some
16:59
great dishes helps with cooking problems
17:02
and she even gives some useful tips on
17:04
how to make cooking easier and a whole
17:06
lot more fun if you have any questions
17:09
or would like to talk to Paula please
17:11
send an email to podcast at Paula Dean
17:14
comm join Paula and see what's cookin
17:17
today
17:18
[Music]
17:20
you
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